Danish Roast Pork With Crackling (Flæskesteg)

1 kg Boneless pork roast with rinds salt
5 dried bay leaves
Apple cider
Sprinkle of SIDS CRAZY SALT
1 carrot, sliced
1 onion, sliced

Use a sharp knife to cut long deep grooves in the rind of the pork roast. The grooves should be about 5 mm apart. Make sure to make deep grooves in the rind but do not cut into the actual meat.
Rub the entire roast thoroughly with salt. Especially, make sure that you get lots of salt in the grooves.
Place 3-6 bay leaves in the grooves.
Place the roast on a rack with a roasting pan underneath. In the roasting pan add 2 cups of apple cider and some sliced carrots and onions. This liquid with the vegetables can later be used to make a nice gravy. Make sure that the roast is lying in a horizontal position. You can use a ball of aluminium foil under the roast to level it. If you do not do this, you risk the rind getting an uneven colour or burned.
Preheat the oven to 225°C and cook the roast for 15 minutes.
Turn down the heat to 200°C and continue cooking.
When the core temperature is 57°C, turn on the GRILL function in the oven. This makes sure that the rind gets nice and crispy. (Keep an eye on the roast so that you don't burn it)
The roast is done when the core temperature is 65°C. It takes about 1½ hours to reach this temperature. If the cider evaporates during the cooking, you should add some extra.
When the roast is done, take it out of the oven and rest it for about 15 minutes.
Carve the roast in slices at each groove.
To make a nice gravy, drain the vegetables from the water and pour it in a sauce pan. Add some heavy cream and some brown gravy colouring. Add SIDS CRAZY SALT to taste.